Espadon And Ritz Bar Create A Synesthetic Dinner Experience

In a rare moment of culinary alchemy, Ritz Paris invites you to the Espadon for an immersive dinner event uniting haute cuisine and author mixology. On June 17, 2025, the palace hotel’s starred Cheffe Eugénie Béziat and Romain de Courcy, Chef Barman of the Ritz Bar, orchestrate a six-course, cocktail-paired tasting menu that transcends traditional fine dining.

Set within the discreet walls of the Espadon dining room, the experience draws inspiration from perfumery, synesthesia, and botanical nuance. A live violin and cello duo scores the evening, amplifying the sensory interplay between fragrance, flavor, and form. For one night only, gastronomy performs as a concert of textures, aromas, and sound.

An Ode to the Grand Jardin

The evening begins with a floral welcome cocktail that evokes the Grand Jardin of the Ritz Paris. With vegetal freshness and delicate notes, this aperitif sets the tone for what follows: a deliberate unfolding of aromas, flavors, and sensations across six sequences.

Petits pois, roquette, and cacahuète open the dinner, paired with a green mandarin and vetiver mezcal blend. Next comes an oyster with brède mafane and brousse, married with a cocktail laced with eucalyptus, bergamot, and oyster leaf.

Floral Depths and Carnal Elegance

The heart of the dinner dives into earthy, floral, and meaty contrasts. A slow-cooked Ibaïama pork belly with rose and clove arrives alongside a sparkling rosé cocktail. Balancing aromatic lift with textural depth.

A grilled lobster course channels unexpected opulence. Paired with a gin-based cocktail made with geranium and propolis, this dish shifts the experience toward a new olfactory register. The sensation is less savory and more oenological — like drinking a perfume aged in sunlight.

The Pause and the Crescendo

A botanical absinthe and fennel pause refreshes the palate before dessert. The finale, a honey, almond, and orange composition, lands in tandem with a white rum cocktail infused with coconut and white fruit. The pairing is crystalline, restrained, and glowing with late-summer citrus.

Restaurant Espadon, Ritz Paris.